1 3/4 c Sugar; granulated
1 3/4 c Flour; all purpose; unsifted
2 ts Soda
1 ts Salt
1/4 ts Baking powder
1 c Margarine; softened
1 1/4 c Buttermilk
1 ts Vanilla
12 tb Cocoa
3 Eggs
Chocolate filling:
4 pk No-melt baking chocolate
2 1/2 c Powdered sugar; sifted
1/4 c Hot water
1 Egg; unbeaten
6 tb Margarine; softened
1/2 c Sliced almonds; toasted
Whipped cream-
1 c Heavy cream
2 tb Sugar; granulated
1/2 ts Almond extract
Measure sugar, flour, soda, salt, baking powder, cocoa, margarine,
buttermilk and vanilla into large mixer bowl. Beat at low speed to blend,
then beat 2 minutes at medium speed. Add eggs; beat 2 minutes longer. Pour
one-fourth of batter into each of four greased and wax paper-lined 8-inch
layer cake pans; layers will be thin. Bake at 350~ about 15 minutes or
until wooden pick inserted in center comes out clean. Two layers may stand
while first two bake, if necessary. Cool slightly; remove from pans and
continue cooling. Fill and frost layers with Sugarplum Chocolate Filling
and Sugarplum Whipped Cream, alternately.
Sugarplum Chocolate Filling. Combine chocolate and powdered sugar and
water; blend. Add egg and beat well. Add margarine, one tablespoon at a
time, beating thoroughly after each addition. Stir in almonds, reserving
some for garnish. Sugarplum Whipped Cream. Whip cream with sugar and almond
extract.
Yields
1 Servings